See Masters Degrees in Food Safety in Germany

A masters is the first level of graduate coursework and can be obtained after you receive a bachelor’s degree. Earning a masters usually requires two years of full-time study, which amounts to 36 to 54 semester credits.

The program in Food Safety will focus on food safety in the entire food supply chain starting from food production, processing and manufacturing to the food consumer.

Germany is a great destination for international scholarsand has a high quality higher education system. The value of this level of education has been improved by the Germany's strong economy. Foreign students enjoy excellent living standards in a secure and safe surroundings. Berlin is the capital.

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FH Münster University of Applied Sciences

CampusFull time4 October 2017GermanyMünster

Sustainability is one of the great challenges of our time. Economic, environmental and social aspects, not least must be reconciled in order to secure a good or better quality of life for present and future generations in the long term ...
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Best Master Degrees in Food Safety in Germany. Sustainability is one of the great challenges of our time. Economic, environmental and social aspects, not least must be reconciled in order to secure a good or better quality of life for present and future generations in the long term.
The food industry - in addition to energy and mobility one of the key economic sectors - it has an important role. Environmentally friendly production methods, conservation of resources and the provision of healthy food are crucial factors. The 4-semester Master's program "Sustainable services and food industry" at the Department of Nutritional Sciences addresses these challenges. Innovative, interdisciplinary and with an international look professionals are trained in four semesters, which introduce as leading players new ideas, methods and concepts for sustainability in the future-oriented economy. The involvement of companies in the food science shows the proximity to practice. Case studies, company visits and sustainability checks are standard elements of the master program, the covers everything from food production to the end consumer.
The graduates opens up a wide selection of current professional fields with the orientation "sustainability". The course contents include the difficult balance between market demands and ecology or the responsible use of resources in production, processing and transport. An analysis of the market situation in the food industry, the development of related services, consumer information and finally the positioning sustainable products and services on the market are among the skills that are taught the sustainability managers of tomorrow. The combined expertise of two universities a flow: The Master program is offered as a cooperation project of colleges Münster and Osnabrück since winter semester 2008/09. The study is broad aspects of economic development, environmental protection and social justice, offers students still ways to develop a profile. With three days of attendance per week (plus some Saturdays) allows job and study combined well.
The increased interest of the economy in the subject illustrates the funding an endowed chair for "Sustainable Nutrition / Diet Ecology" at the Department of Oeotrophologie MUAS by a donor consortium. More than ten companies and foundations with ecological background of the region are involved. This is also a proof of the high practical and necessary orientation of the Master's program.
Modules in the Master's program Sustainable services and food industry compulsory modules
Lifestyles and sustainability communications
Human Resource Management
sustainability management
Service systems
Project
Sustainable consumption
Research fields of sustainable services and food industry
Research Methods
Challenges to sustainable food from a global perspective
case studies
Current aspects of sustainable business in practice
Elective Modules
Health communication
Sustainable production and processing in the food chain
Sustainability Marketing
Product and concept optimization in the innovation process
Sustainable catering services
Ecology and Sustainability
Ressourceneffizeienz of products and services
Consumer and Food Culture
Sustainable Product Development
Sustainability in political spaces
Environment and Justice
Current issues of sustainable food industry
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